Banana Cake with Cream Cheese Frosting
The ultimate comfort food, Banana Cake with Cream Cheese Frosting is moist, sweet, and topped with a luscious cream cheese frosting. Perfect for gatherings, this easy-to-make cake is a delightful treat that everyone will love. Indulge in a slice tonight!
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1.5 cups mashed overripe bananas (from about 4 medium bananas)
- 1 tsp lemon juice
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light-brown sugar (packed)
- 3 large eggs
- 1 tsp vanilla extract
- 1.5 cups buttermilk
- 1.25 cups heavy cream
- 14 oz cream cheese (nearly at room temperature)
- 1/3 cup unsalted butter (nearly at room temperature)
- 1.75 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 325 degrees F. This ensures a consistent baking temperature. While it’s heating, gather your tools and ingredients.
- Butter two 9-inch round cake pans. This will help the cake release easily after baking. Line the bottoms with parchment paper, butter the parchment too, and dust lightly with flour to prevent sticking.
- In a mixing bowl, whisk together flour, baking soda, and salt for about 30 seconds. This helps to evenly distribute the leavening agent throughout the flour.
- In another bowl, mash your bananas with lemon juice. The lemon juice enhances the banana flavor and prevents browning.
- In the bowl of an electric stand mixer fitted with a paddle attachment, whip together butter, vegetable oil, granulated sugar, and light brown sugar on medium-high speed until the mixture is pale and fluffy. This can take about 2 to 3 minutes.
- Beat in the eggs one at a time, making sure to fully incorporate each before adding the next. This step is crucial for creating a light texture in your cake.
- Add in vanilla and the mashed bananas, stirring until everything is just combined.
- With the mixer set on low speed, slowly add the flour mixture alternately with buttermilk in three separate batches, starting and ending with the flour mixture. Mix just until combined after each addition; overmixing can lead to a tough cake.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula as needed. This ensures even baking.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans.
- While the cakes are cooling, prepare the Whipped Cream Cheese Frosting. In the bowl of an electric mixer fitted with a whisk attachment, whip heavy cream on high speed until stiff peaks form. Transfer to a separate bowl and set aside.
- Switch back to the paddle attachment, add cream cheese and butter into the stand mixer, and whip together until smooth and fluffy, about 2 minutes, scraping down the sides as necessary.
- Gradually add in powdered sugar and vanilla, whipping on medium speed for an additional 2 minutes until combined.
- Fold half of the whipped cream into the cream cheese mixture until well combined. Gently fold in the remaining whipped cream, taking care not to deflate it.
- Spread the frosting generously over the cooled cake layers, stacking them if desired. Keep the cake cool until ready to serve.
Notes
- Tip 1: Frost within 30 minutes of serving for the best results.
- Tip 2: Store leftover cake in the refrigerator to maintain freshness.
- Tip 3: Allow the cake to rest at room temperature for 10 to 20 minutes before enjoying.
- Tip 4: Use overripe, practically black bananas for maximum sweetness.